Preparation & cooking time: 1 hour, Makes 4 dosas
Ingredients:
Dosa batter: 2 cups
Potato, boiled, peeled, coarsely chopped: 1 medium
Onion, finely chopped: 1 medium
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Green chilli, finely chopped: 1
Urad daal: 1/4 tsp
Chana daal: 1/4 tsp
Lemon juice: 1 tsp
Beetroot, boiled, peeled, grated: 1 medium
Spring onions, chopped 1-2
Tomato, chopped: 1 medium
Coriander and mint chutney: 2 tbsp
Oil: as required
Salt: to taste
Method:
To make potato masala: Take 1 tsp oil in a kadai. Add the mustard seeds, cumin seeds, urad daal and chana daal. Once the spices are done, add the green chilli and half of the chopped onions. Saute. When the onions turn translucent, add the potato, turmeric powder and salt to taste. Mix well. Cover and cook for 3-5 minutes. Turn off the gas, add the lemon juice, mix and keep aside.
To make coriander and mint chutney: Blend to a smooth paste, a handful of coriander and mint leaves along with 1 small green chilli and a small piece of ginger. Add salt, mix and keep aside.
To make tomato chutney: Take 1 tsp oil in a kadai. Add the remaining chopped onions. Fry till translucent. Add the chopped tomato. Add salt to taste, stir and cook until the tomatoes are soft and most of the liquid has evaporated. Keep aside.
To make the dosas: Heat a pan. Grease with little oil and pour a ladle of the dosa batter. Spread and cook on one side with a little oil. Turn it and cook the other side. Turn once again and spread the toppings in the following order: Spread the coriander mint chutney and tomato chutney. Sprinkle the grated beetroot and chopped spring onions. Place a tablespoon of the potato masala in the centre. Fold and serve hot with coconut chutney.
Ingredients:
Dosa batter: 2 cups
Potato, boiled, peeled, coarsely chopped: 1 medium
Onion, finely chopped: 1 medium
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Green chilli, finely chopped: 1
Urad daal: 1/4 tsp
Chana daal: 1/4 tsp
Lemon juice: 1 tsp
Beetroot, boiled, peeled, grated: 1 medium
Spring onions, chopped 1-2
Tomato, chopped: 1 medium
Coriander and mint chutney: 2 tbsp
Oil: as required
Salt: to taste
Method:
To make potato masala: Take 1 tsp oil in a kadai. Add the mustard seeds, cumin seeds, urad daal and chana daal. Once the spices are done, add the green chilli and half of the chopped onions. Saute. When the onions turn translucent, add the potato, turmeric powder and salt to taste. Mix well. Cover and cook for 3-5 minutes. Turn off the gas, add the lemon juice, mix and keep aside.
To make coriander and mint chutney: Blend to a smooth paste, a handful of coriander and mint leaves along with 1 small green chilli and a small piece of ginger. Add salt, mix and keep aside.
To make tomato chutney: Take 1 tsp oil in a kadai. Add the remaining chopped onions. Fry till translucent. Add the chopped tomato. Add salt to taste, stir and cook until the tomatoes are soft and most of the liquid has evaporated. Keep aside.
To make the dosas: Heat a pan. Grease with little oil and pour a ladle of the dosa batter. Spread and cook on one side with a little oil. Turn it and cook the other side. Turn once again and spread the toppings in the following order: Spread the coriander mint chutney and tomato chutney. Sprinkle the grated beetroot and chopped spring onions. Place a tablespoon of the potato masala in the centre. Fold and serve hot with coconut chutney.
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